
Servings:
6
Prep Time:
10 mins
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Ingredients
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10 ouncesdry black beans (1-1/2 cups), rinsed and drainedsee savings

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8 cupswatersee savings

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1medium onion, chopped (1/2 cup)see savings

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1fresh jalapeno chile pepper, seeded and chopped*see savings

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3cloves garlic, mincedsee savings

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6 cupsno-salt-added vegetable brothsee savings

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2 tablespoonsground cuminsee savings

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1 tablespoonchili powdersee savings

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1/2 teaspoonsaltsee savings

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1/2 cupchopped fresh cilantro or cilantro sprigssee savings

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Lime slices or wedgessee savings

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Light sour cream (optional)see savings

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Directions
1.
In a large pot combine beans and the 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
2.
In a 4-quart slow cooker combine drained beans, onion, jalapeno, garlic, broth, cumin, chili powder, and salt.
3.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Use a potato masher to coarsely mash the beans. Top each serving with cilantro and serve with lime slices or wedges for squeezing. If desired, top each serving with sour cream.
*Test Kitchen Tip:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition information
Per serving: Calories 204, Total Fat 1 g, Sodium 367 mg, Carbohydrate 37 g, Fiber 10 g, Protein 11 g,
Percent Daily Values are based on a 2,000 calorie diet
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